Cut cake into two layers. Place each on a plate. Combine 1/2 cup Tia Maria and 2 Tbs. Cream. Prick cake all over with skewer - both layers. Drizzle Tia Maria mixture over all parts of each layer: Bottom and top. Cover with Saran Wrap and chill several hours. Two hours before serving, whip two cups of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake, including layers. Crush Almond Roca and toss over top and sides of cake. Chill until serving time. Serves 10.
